Who doesn't love meatballs?! Italian food and flavors are such comfort food, and this has become a family favorite go-to weeknight dish, with the bonus that the leftovers are great for my daughter's packed lunches too. This recipe replaces the classic beef or veal meatballs, for ground turkey, reducing the saturated fat and cholesterol, while losing none of the flavor.
There are very few "must-have" ingredients, so get creative and use all your favorite veggies (or what you have in the fridge). I have served with protein pasta but find that this can definitely hold on it own as a super satisfying meal with just a salad on the side.
Turkey Meatballs:
1.In a mixing bowl, add:
1.5-2lbs lean ground turkey
Season with:
garlic salt
black pepper
Italian seasoning
fresh basil (or dried)
2 cloves fresh minced garlic
drizzle with olive oil.
Incorporate all ingredients together thoroughly - I prefer to use my hands for this.
2. Once fully mixed, form the mixture into balls- about one big spoonful per ball and place on a plate.
3. Heat a large pan on medium heat and add a bit of olive oil.
4. Add the meatballs to the heated pan, and cook meatballs till almost cooked through, turning every few minutes. Once almost fully cooked ( about 7-10 minutes), remove from pan and set aside.
Sauteed Vegetables:
Prepare your vegetables for sautéing. Lots of options here, I enjoy baby bell peppers, red onion, artichokes, mushrooms, and have also used spinach.
In the same pan as you cooked the meatballs, add a bit of olive oil, and 2 cloves of minced garlic, on medium heat.
Add the peppers, onions first for a minute or so, then the mushrooms and artichokes (drained).
Deglaze the pan with white wine or broth to capture all the great flavor from the meatballs and sauté the vegetables.
One the vegetables are softened, add back the meatballs.
Now, add 2 cans Italian stewed tomatoes, and stir and bring to a simmer. This will bring all the flavors together, as well as finish cooking the meatballs. Depending on taste, you may want to add a bit more salt or Italian seasoning.
Simmer for about 7 minutes, and once all the flavors are combined and the meatballs are cooked through, you are ready to serve! If you like a little spice, crushed red pepper is a great add.
Serve with a nice salad- I used kale, massaged with salt, olive oil and red wine vinegar, topped with grape tomatoes and shredded parmesan- simple, but delicious!
Nutritional Notes:
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